Mini Bell Pepper Nachos are a colorful, crave-worthy twist on the classic nacho platter—without the carbs. Perfect as a party appetizer, a game-day snack, or even a light dinner, these nachos substitute crunchy mini bell peppers for chips, creating a guilt-free treat that doesn’t sacrifice flavor. They’re easy to prepare, totally customizable, and naturally gluten-free.
What makes this dish truly shine is the cream cheese base blended with bold taco seasoning. It offers a smooth, savory bite that complements the natural sweetness of the bell peppers. Layered with melty cheddar or Mexican blend cheese and a touch of salsa, each pepper half becomes a flavor-packed bite that’s satisfying and colorful.
This recipe is ready in just 20 minutes, making it perfect for last-minute gatherings or quick weekday treats. Once baked, the mini peppers soften slightly while keeping a pleasant crunch, and the cheese melts into the creamy filling for a decadent texture. The final sprinkle of toppings like jalapeños, olives, or cilantro adds freshness and flair.
Ideal for low-carb eaters or anyone seeking a healthier take on nachos, these are also a hit with kids and picky eaters thanks to their fun, finger-food format and mild spice level. They’re versatile, fun to eat, and absolutely bursting with flavor in every bite.
Servings and timing:
- Serves: 4–6
- Total Time: 20 minutes
Ingredients:
- 12 mini bell peppers, halved and seeded
- 8 oz cream cheese, softened
- 1 tbsp taco seasoning
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa (choose your favorite variety)
- Optional toppings: sliced olives, green onions, jalapeños, chopped cilantro
Instructions:
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